Put the the whole garlics into a covered pan with ½ cm (1/4 inch) water in the bottom.
Bake at 160°C (320°C) for about 1 hour until they are completely soft.
Cut them in half through the cloves.
Press out the soft tissue from the browned garlic into a sieve.
Push them through the strainer with a sauces spoon, so you get your mass as creamy as possible.
Can be stored covered in the refrigerator for up to a week.